For the 2018 summer concert season, Live Nation has introduced the Impossible Burger to 37 owned and operated amphitheaters in the U.S., including at multiple Philly metro amphitheaters such as Festival Pier at Penn’s Landing, making this the first time the plant-based burger has been offered in a concert space.
As part of our ongoing commitment to enhance the fan experience at all Live Nation venues, this partnership is an important first step toward curating a more climate-friendly menu while providing fans with options that fit a variety of diets and lifestyles.
The Impossible Burger which launched on July 26, 2016 at Chef David Chang’s restaurant, Momofuku Nishi, in New York City, tastes, smells, and cooks like meat from a cow, but is made entirely of plants. The Impossible Burger is produced without hormones, antibiotics, cholesterol or artificial flavors and uses about 75% less water, generates about 87% fewer greenhouse gases, and requires around 95% less land than conventional ground beef from cows.
This exciting new offering is a continuation of Live Nation’s dedication to responsible food sourcing. Since 2014, Live Nation has sourced only humanely raised meats and locally grown produce for their amphitheaters. Live Nation has also implemented venue-wide compost programs as a way to reduce emissions and is committed to reducing waste at their owned and operated amphitheaters through an aggressive in-venue approach. They’re aiming to achieve Zero Waste in 20 of our owned & operated venues by 2020.
Philly area amphitheaters carrying the Impossible Burger are:
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BB&T Pavilion (Camden, NJ)
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Festival Pier at Penn’s Landing (Philadelphia, PA)
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PNC Bank Arts Center (Holmdel, NJ)
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The Pavilion at Montage Mountain (Scranton, PA)
Food enthusiast. Travel lover. Social media maven.
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Email: phillygrub@gmail.com
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Marilyn Johnson
Food enthusiast. Travel lover. Social media maven. Independent Journalist. Food marketing/PR expert. https://original.newsbreak.com/@marilyn-johnson-1587690 https://phillygrubtrips.wordpress.com/ Email: phillygrub@gmail.com